If you're wanting to incorporate the health benefits of turmeric into your diet, the options don't get more delicious than this richly spiced drink created by Emanne Desouky, co-owner of Super Juiced in Oakland. (Imagine eggnog, but vegan and good for you.) Desouky includes coconut milk and black pepper to make curcumin, the active ingredient in turmeric, more bioavailable. You'll need a nut-milk bag or cheesecloth for straining.
1/2 cup coconut cream* or canned coconut milk, preferably organic
2 tablespoons maple syrup, preferably organic
1 1-in. piece fresh ginger, peeled
1 1-in. piece fresh turmeric root*, peeled
1 teaspoon ground turmeric
About 1/2 tsp. cinnamon
1/4 teaspoon ground cardamom
Pinch of freshly ground pepper
Coconut oil (optional)
How to Make It
Put almond milk, coconut cream, maple syrup, ginger, turmeric root and ground turmeric, 1/2 tsp. cinnamon, the cardamom, and pepper in a blender and blend until well combined and frothy on top, about 30 seconds. Strain through a nut-milk bag or large, doubled piece of damp cheesecloth set over a bowl and squeeze to get all the liquid out; discard pulp.
Chill golden milk and serve cold, with a sprinkle of cinnamon. Or heat until hot and serve with a little coconut oil on top, if you like, plus a sprinkle of cinnamon.
*Desouky likes to use So Delicious Dairy Free brand culinary coconut milk, which has a thick, creamy texture like coconut cream. You can also use the top layer of fat and milk from a can of coconut milk. Find fresh turmeric at well-stocked grocery stores.